Fall trees & The Plummer House

We live at the top of the hill in our subdivision.  You wind up nearly a mile of road before getting to our house.  If I could stand on our roof I could really get the best pictures ever, but that won't be happening in this lifetime. These are taken from atop the hill on the street next to ours.  The fall colors are just breathtaking-even with an overcast sky.  I'm so thankful that God gives us such amazing beauty to enjoy!

T

^^^The Plummer House from a distance

One of my favorite places to visit in Rochester is the Plummer House. Built in 1917, it's the former home of, Dr. Henry Plummer, a prominent internist and endocrinologist who, along with Drs.William Mayo, Charles Mayo, Stinchfield, E. Starr Judd, Christopher Graham, and Donald Balfour founded The Mayo Clinic. It's a tutor style home with acres of lush gardens all around it. The slate roof is amazing.  The Plummer house is a must see if you visit Rochester.

^^^^i want these^^^

I'd love to have these two orbs on my front porch.  I'm not sure if they were used for planters, but they're unique and perfect.  The rich patina is my favorite, I'm not sure if they're wrought iron, copper, etc ?.. but they definitely look heavy. They're also bolted down, i'd imagine in an effort to curb other orb enthusiasts (such as myself) from doing anything stupid.

               A few shots of the gardens...is this a cool tree (below) or yeah? 

 Stone paths lead all the way around the house...

Here's a link to some more info on Dr. Henry Plummer.  He was quite a remarkable guy:

http://www.mayoclinic.org/tradition-heritage/dr-henry-plummer.html

 http://en.wikipedia.org/wiki/Plummer_House_(Rochester,_Minnesota)

The Loveliest Lemon Curd

Lemon curd is one of my favorite things. It's the most luxurious condiment in my opinion. It's wonderful on an english muffin for breakfast, or dolloped on a slice of cheesecake for dessert.  It's so very versatile, and the buttery lemon color shining through the glass of a smallish Mason jar makes for a beautiful little gift. I've tried a few curd recipes in my time, and this one is my favorite.  

The Loveliest Lemon Curd

3 lemons

1 1/2 cups sugar

1 stick (1/2 c.) butter, softened

4 large eggs

1/2 cup lemon juice (3 to 4 lemons)

1/8 teaspoon kosher salt

Take a peeler, and peel the zest of 3 lemons, don't get any of the white pith under the peel (it's very bitter) Put the zest in a food processor with the steel blade and add the sugar. Pulse until the zest is very fine and combined into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, one at a time, and then add the lemon juice and salt. Mix well.

Pour into a 2 quart saucepan and cook over low-med heat until thickened. It'll take about 8-10 minutes stirring constantly. The lemon curd will thicken when it's just below a simmer. Remove from the heat and cool.  This can be kept in the refrigerator for about a week.

My favorite body scrub...

I found this scrub a few years ago while getting a mani-pedi at a Nashville spa i used to frequent.   I picked it up on a whim because I had a gift card I needed to use up before it expired.  To be honest, I'd never been huge into body washes or scrubs.  I've got a very sensitive nose and I'm pretty picky about my scents.. Sensory Fusion Pomegranate Salt Glow Scrub changed that! This product is just luscious!  It exfoliates with just enough coarseness, smells aMaZing, and is super for priming your skin before self tanner. Pomegranate is the only scent I buy, but lemongrass or mango ginger sound really yummy too.  Here's where you can find this magical stuff. mAgiCaL sTuff

Fantastic Flank Steak

  This is a great recipe that has become one of my favorite (and simple) summer things to make. I made this late tonight for the whole family (when my college boy was home from Nashville) and he likened it to eating at Flemings steakhouse!  Our family loves Flemings, and their steaks are fabulous, so that was quite the compliment!  The secret to this steak is marinading it a good 6-8 hours, only grilling it 5-6 minutes on each side (medium rare) and then covering it awhile to sear in the juices before thinly cutting it across the grain.  I made the classic cheesy potato casserole and it was the perfect accompaniment. The only thing missing was a nice garden salad...  Here's what you need:::

1 1/2-2 lbs Flank Steak

8-10 garlic cloves, minced

sprigs of fresh thyme

crushed rosemary (fresh is best but dried is okay too)

olive oil

salt and pepper

a stick of butter

Fresh Italian parsley, chopped

Put your flank steak in a shallow dish and drizzle with olive oil, rub oil all over the steak.  Salt and pepper well on both sides.  MInce 4-5 of the garlic cloves and spread on the top and the bottom of the steak.  Do the same with the thyme and rosemary, placing on the top and bottom of the steak.  Cover and refrigerate 6-8 hours.  Prepare your grill and grill meat on each side 5-6 minutes depending on the thickness of your steak and your preferred doneness. Take off the grill and cover tightly with foil for 10-15 minutes before cutting to keep the juices in. Now melt the stick of butter and your other 4-5 minced garlic cloves together in a little sauce pan and sprinkle some salt in there too. Chop up your Italian parsley.  After 10-15 minutes in the foil you'll want to cut the steak across the grain in thin slices.  Pour the butter and garlic over your steak and sprinkle the Italian parsley over the top. 

serve with some yummy cheesy potato casserole:

1 large pkg. of shredded hashbrowns

1 1/2 c. shredded sharp cheddar

1 can of cream of chicken soup

1/2 onion, minced

8 oz. sour cream

salt and pepper to taste.  

Combine all ingredients in buttered baking dish and place in 375 degree oven, uncovered for 40 minutes.  

I know this casserole often calls for butter, but I find it to be just as good without it.

Red White and Blue Trifle

Happy Independence Day everyone!  We are suffering from serious Nashville withdraw today as this is our first Fourth in 14+ years not spent in music city.  In our old neighborhood by now there would be some serious popping off of fireworks in the air and on our street.  It's dead quiet on our street tonight. BOO!There are strict regulations on what fireworks you can light off here.  My usually, over-enthusiastic, pyromaniac-ish boys have had to stifle their love for shooting off the big-boy fireworks and settle for a few smoke bombs and sparklers. My boys love them some fireworks. Well, at least I didn't have to be stressed over my kids safety and keeping all their fingers and limbs like I usually am on the 4th--that's a big plus.  I am glad we are together as a family tho'--all 5 of us.
For dessert I made this delicious trifle.  I chose simple and just used a box cake mix.  It's super simple and really pretty.  

Red, White and Blue Trifle:
1 box of white cake mix (i like Duncan Hines)
8 oz. cream cheese softened
1/3 c. sugar
1 c. heavy whipping cream
3 c. strawberries, washed, hulled and cut in half, dried
2 c. bluberries, washed and dried
1 c. raspberries, washed and dried

Make the cake according to box directions.  When cake is cooled cut into bite size pieces.  
Combine berries together in a large bowl.
In another bowl cream the cream cheese with the mixer and gradually add the 1/3 c. of sugar.  Blend well until the mixtures gets a bit airy.  Slowly add the heavy cream and mix until the mixture is light and fluffy.

Put a layer of cake in the bottom of the trifle bowl.  Spread half of the whipped cream over the cake.  Place half the berries over the whipped cream.  Repeat the layers.  Chilling it for a couple hours makes it even better.

Have a wonderful 4th!

what's up 'round heres...

For my north facing front porch I found me two of these large garden urns a couple months ago.  In the middle I've got hostas, then a few impatients, and then fuschia are hanging down the sides. The fuschia are the most gorgeous and intricate little flowers I've ever seen.  Right now they're all in full bloom!

My favorite new nail color is Bobbi Brown's Navy from her latest Navy & Nude collection.  Maybe i'll get around to posting a pic o' my chubby hands all done up in navy or...maybe i won't.   You can get you some of the navy deliciousness  here at one of my favorite sites, bluemercury.  

This beautiful bench of sunshine is on my wish list right now.  It's from Crate and Barrel and it's the perfect, cheery spot to sit and slip on your shoes. I've been imagining it in my foyer for awhile now. Check it out: sunshine bench

well, i'm off to dreamland.  until next time, goodnight n sleep tight.

Cheddar Bay Biscuits

When I was a kid Red Lobster was one of my favorite places to eat.  I didn't get to go very often, so it was special when we did.  The Cheddar Bay biscuits were the best part of the meal. I think I could make a meal with just a basket of those.

These days, we don't frequent R.L. too often, but when we do my kids are the same way.  They are usually filled up on bread by the time their food gets to the table.

   I first made these several years ago.  I decided to make them again tonight after my kids had mentioned them.  I'd forgotten how good they are.  The perfect accompaniment to your main dish and salad.  Or, if the kids are gone, a meal all by themselves.

Cheddar Bay Biscuits at home...

4 c. baking mix (such as Bisquick of Jiffy)

4 oz. shredded sharp cheddar cheese

1 1/3 c. water

1/2 melted butter

1 t. garlic powder

1/4 t. salt

1/8 t. onion powder

1/8 t. parsley

Preheat oven to 375 degrees F  Spray or grease your cookie sheet. .In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Drop spoonfuls of dough on the prepared pan.Bake at 375 degrees F for 10 to 12 minutes, or until golden brown.Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

H i

Hi!

 I have taken a long break from blogging! It's been a crazy 9+ months since my last post and moving up north.. away from my beloved Tennessee to arctic cold (and kinda dark)  Minnesota. The hubs just happened to land a great job, so here we be.   Lets just say we're still adjusting.

Although I felt plucked from my balmy, green, full of happy people, and all that is southern and lovely-- NASHVILLE (yay!), I am certain that nothing in my life happens without a purpose.  So... I take comfort in knowing that God's got it all under control, and my job is to just trust and obey. 

 It's good to be back...to blogging that is.  Even if my mom's the only one who reads my posts I still enjoy doing it.  Oh Rochester, Minnesota...I know there must be some right brainers around here somewhere...

Banana rum raisin ice cream

 Haagen-Dazs Rum Raisin is my favorite ice cream.  I saw this recipe on Martha Stewart's site a few months ago and since I've seen it on a few blogs.  It's simply devine!  It's decadent and wonderful and best of all - easy! 

Banana Rum Raisin Ice Cream

3/4 cup dark rum (I used regular Bacardi)

3/4 cup golden raisins

1/2 cup sugar

4 soft-ripe medium bananas, coarsely chopped

1 can (14 ounces) sweetened condensed milk

2 cups cold heavy cream

toasted coconut (optional)

• In a medium saucepan, combine rum, raisins, and sugar. Bring to a boil over medium-high, remove from heat, and let cool completely, 30 minutes.
• In a food processor, combine bananas and condensed milk and process until smooth, 2 minutes. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold banana mixture into whipped cream. Fold in rum-raisin mixture. Pour into a 5-by-9-inch loaf pan, cover with plastic, and freeze until firm, about 8 hours (or covered, up to 1 week).

The little oven that could!

When it's 101 degrees outside and you're craving some brownies, but you can't stand the heat generated from the heat monster known as your oven, utilize your toaster oven!  In the summer time I use my toaster oven for most all of my baking. I use it to heat up pizzas, hot sandwiches, and leftovers for my boys, but I also use it to make brownies or small cakes.  The heat can sometimes be a bit uneven, but it gets the job done.  I also make things like baked chicken or cubed steak n gravy for supper in the little oven that could. 

Here's a good brownie recipe:

• 1/2 cup sugar 
• 3 T. butter
• 2 T. water
• 1 1/2 cups chocolate chips (semi-sweet)
• 2 eggs
• 1/2 t. vanilla extract
• 2/3 c.  flour
• 1/4 t. baking soda
• 1/2 t. salt
• 
  
• Preheat the oven to 325. Butter an 8x8 inch square pan.
• In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Don't overbake! Cool before cutting.

basil -n- anchovy pesto

This week found me perusing the internet for ways to use up my ever bountiful basil that is flourishing from what started with one wee little plant.  I love pesto and I do make a few batches of that each summer.  I was really excited when I came across a few similar recipes for a pesto recipe using basil and another one of my favorite ingredients---wait for it............flavor packed anchovies!  If you're not a fan of the salty little fishes... have you really ever tried 'em? They are one of my favorite ingredients to use in pasta sauces, salads, and condiment type sauces like this one. I would encourage you to start small and try incorporating small amounts in recipes that call for them or are compatible with their flavors.  I experimented with a few different pesto recipes and came up with this delicious fusion.  So it's basil -n- anchovy pesto!  

Basil-n-anchovy pesto:

4 cloves garlic, peeled
2 cups loosely packed fresh basil leaves
1/4 cup pine nuts or walnuts, toasted
1/2 cup fresh Italian parsley leaves

1 T. drained capers

2 T. white wine vinegar

1-2 T. Progresso Italian breadcrumbs
8-10 anchovy fillets, drained (don't throw out the oil in the tin)

1 T. anchovy oil from the tin

fresh ground pepper
1/2 to 3/4 cup olive oil 

Clean and dry your herbs. Combine everything in a food processor EXCEPT the olive oil.  Pour olive oil in slowly until you get the texture you like.  Taste and adjust ingredients to you liking.  I added more anchovies and anchovy oil to mine but it's up to your taste.

My son who is an anchovy lover like me has asked me to make homemade pizzas using this as the pizza sauce.  His favorite pizza is pepperoni, jalapeno, and anchovy! Will document using this as pizza sauce in a future post.

Rachael Ray knives

 I recently received the Rachael Ray knives I ordered!  I have to say I am really enjoying them so far!  Here's the specs on R.R.'s 10 piece knife set- 

10-piece set includes 3-1/2-inch paring, 5-inch boning, 6-inch serrated utility, 7-inch East/West, 8-inch bread, 8-inch cook's, and 8-inch carving knives
Also includes carving fork, kitchen shears, and handsome bamboo hardwood block
Single-piece German stainless-steel construction with forged bolster and strong tang
Bright orange synthetic handles with built-in antimicrobial inhibitors
Hand wash; limited lifetime warranty


I researched knives for a couple months before making this purchase. My old knife set was ancient.  If my memory serves me correctly the hubs ordered them for me..maybe..10 years ago off of an infomercial! Ha!  They weren't the greatest quality, but they've definitely served their purpose in my busy kitchen over the years.
 I fully intended to go with a Henckels or Wustof set.  I even had the green light from upper finance (a.k.a. my husband) to make the purchase.  As I researched though, I found so many great reviews of these R.R. knives.  First off, I love the cushy rubber handles which are antimicrobial  They make it easy to grip when your hands are wet.  They're nice and solid in their construction, and supa-sharp.  When I found comparable Henckels or Wustof, the R.R.'s set seemed like a no brainer. I decided to take a chance on a knife set with great reviews and have some leftover dough for something else. I figured worse case scenario I wouldn't like them and I'd only have spend $120 and I'd use them anyway for a couple years.  So as of now I'm really digging this Rachael Ray set of 10 knives.  I got mine from Amazon.  They had the best price I found, and shipping was free! Here's a link to where you can buy if interested:
http://www.amazon.com/gp/product/B000OYMAO6/ref=s9_simh_gw_p79_d0_g79_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=0Q10PXTRNFWBCC2RK1BR&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846

Ceiling fans (a necessary evil?)

Having ceiling fans in the south is not only a nicety, it's a necessity.  So glad that over the years fan designers have stepped up and improved the looks of these formally aesthetically unpleasing eyesores.  Those ignorant designers who won't hang a ceiling fan (especially in the warmer southern regions) are not being sensible in the least.   A room can look good all day long, but if you're sweltering in it, no one will want to hang out there.  Yes, we'd all rather see a gorgeous light fixture or chandelier above our heads, but a ceiling fan in all it's wonderful practicality (beautiful breezes blowing in our faces) doesn't have to be ugly.

This first picture above is of a fan (three blade) that we bought my oldest son.  I'm not giving the manufacturer or name because it was a useless fan.  Three blades DON'T do the job.  The blades were also shorter.  My son loved the look, but unfortunately we ended up replacing it a few months later. I'm just saying beware of shorter, 3 bladed fans like these.

TEOLO FAN from Harbor Breeze (above top pic the actual fan in my house, bottom pic is from Lowes website.

This is the fan we ended up putting in our master bedroom.  We also replaced our son's three blade with this one and put another in our upstairs bonus room.  I love the simple, modern look of it. And it and puts out a wonderful amount of air very quietly.

 http://www.lowes.com/pd_72029-88854-LP8063LBN_0__?productId=3284130

URBANIA FAN from Harbor Breeze.  This is the fan we got for our living room.  It looks tons better in person.  Again, I like the simple design, and the breezes produced from it's FIVE, 54" blades makes my family happy in the heat of summer.

http://www.lowes.com/pd_151279-1811-E-AR54BNK5C1_4294935502__?productId=3476813&Ns=p_product_qty_sales_dollar|1&pl=1&currentURL=%2Fpl_Ceiling%2BFans_4294935502__%3Fpage%3D2%26Ns%3Dp_product_qty_sales_dollar%7C1&facetInfo=

So that's the ceiling fan situation at our house.  Putting up a ceiling fan doesn't have to jeopardize your style. There's lots of great options out there.  

teaspoons and cinnamon

 I have a large silverware drawer with probably 3 or 4 different sets of flatware in it.  If I'm having company for dinner or setting a formal table I will take notice of matching patterns, but in our normal day to day routine we just grab and eat.  I thought it was interesting though to take note of the differences in these two spoons.  The top spoon is from a set we used when I was growing up in my parent's house.  When I got married my mom gave us a few things to start and I still have a spoon or two left.  The bottom spoon is from my newest set.  Although they are both teaspoons the difference in size is great.  I don't know if that says something about the modern design, or how much bigger our bites are these days.  hmmm...something to ponder.


                            

 I love McCormick's black pepper grinders, but have you seen their cinnamon grinders?  I love using it for a really fresh cinnamon taste in recipes, over toast, and in my big bowl of oatmeal in the morning.  

Corn on the grill

Corn on the grill is Crazy good!! Some folks put it in foil.  Some like to grill it in the husks.  I (or the hubs) like to go full-fire and just hover it right above the coals. Hickory coals that is!  You've got to try it.  It's SO very scrumptious!!  

Corn ears, husked and cleaned

extra virgin olive oil

Old Bay or Cajun seasoning

prepared grill (hickory charcoal preferably)

softened butter

Prepare your grill and heat to medium heat. We usually put the corn on while we're waiting for the coals to be hotter for the meat we're cooking.  Husk and clean your ears of corn.  Drizzle some olive oil over and rub it all over the corn. Sprinkle with Old Bay or some spicy cajun, or anything you like really.  Place the corn on the grill and start turning it to get the even charring all around.  It'll take about 15-20 min.  Don't overcook it or may become mushy.  When you're done serve it along with some softened butter and enjoy.  Oh. Yum.

saltine toffee

This is such an oldie, but such a goodie!  I hadn't made these in years.  I saw the recipe again today and I and remembered how easy and delicious they are. Most all recipes for these call for light brown sugar.  I use dark brown sugar for most every recipe that calls for brown sugar.  It's just the right thing to do in my opinion. You can also use milk chocolate instead of semi-sweet if you'd like. These are extremely addictive so consider yourself forewarned.  


saltine crackers (i like Keebler Zesta)  to cover large jelly roll pan
1 c. butter

• 1 cup brown sugar (dark or light)
• 1- 1 1/2 c.  semisweet chocolate chips
• non stick spray
• 
  
• Heat the oven to 425.

Line the jelly-roll pan with aluminum foil, spray with nonstick spray and arrange the saltines in a single layer.

In a saucepan, melt the butter and brown sugar together boiling for about 5 minutes. Remove from the heat and spread over the crackers, try to cover them all evenly.

Place into the oven and bake for 2 to 4 minutes, or until just bubbly, watch 'em carefully.  Remove and pour the chocolate chips over the crackers. When the chips start to melt, spread them over the crackers with a knife or spatula.

Put  the pan to the freezer for about 20 min. until they set up.  They will form one big sheet. Break 'em up into pieces.  Yum!

Sliders

Sliders make for a quick dinner on busy nights.  My boys like them because they look a little like White Castle, but they taste so much better.  I like to buy the dinner rolls in the bakery section of the market (usually Costco) for the buns.

Sliders:

Ground chuck (80/20) 2 pounds for a 9 x 13 pan
dehydrated onions
Lawry's seasoning salt
6 slices of Kraft American cheese
Sliced dill pickles
bakery dinner rolls
Sprinkle dried minced onion (to your taste) on the bottom of a 9 x 13 pan. 

Press ground chuck into pan, on top of onions until it completely covers the bottom.  Use two pounds of ground chuck if you are using a 9 x 13 pan or 2-1/2 pounds of ground chuck if you are using a 10 x 15 pan.  Sprinkle the meat with seasoning salt.
Place in a 400 degree oven for 25 minutes. Use an 80/20 mixture or you'll get dry burgers. 
The meat will shrink in the oven.  After 25 minutes remove and cover with six slices of cheese.  Place meat back in the oven for two minutes until the cheese is melted.
With a pizza cutter or a knife, slice the meat into as many square pieces as you have rolls.
Place the meat in between the bun with some of the onion and pop on a few dill pickles.  And if you live in my house...lots of mustard.

enjoy!

Tasty Chicken Stir fry

Stir fry is a mainstay at our house.  I usually make it in some form at least once a week.  I found this delicious stir fry recipe and it would work with just about any meat and veggie combo.  My family loves chicken thighs and prefer them to white meat.  

Another thing I found helpful is the prepackaged fresh veggies at Kroger.  I usually balk at those packages thinking 'why would anyone do that' but when I figured how much it would be be to purchase each veggie separately and chop it up I decided to try it.  The package stays "Asian Stir fry" and it's got peppers, carrots, celery, mushrooms, sugar snap peas, zucchini, and cabbage.  I was impressed and it saved me a lot of time this evening.

• 1 tablespoon white wine
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 3 medium green onions, finely chopped (white parts only)
• 1 pound skinless, boneless chicken thighs, cut up
•  
• 1 tablespoon white vinegar
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce, or to taste
• 1 tablespoon Asian chili paste
• 1 tablespoon sesame oil
• 2 tablespoons brown sugar
• 2 teaspoons ketchup
• 2 tablespoons white wine
• 4 cloves garlic, minced
•  
• oil for wok or skillet
• 1 tablespoon cornstarch
• 2 tablespoons water
• 
  
• salt and ground black pepper to taste
• 1/4 cup chopped green onion tops
• 4 cups cooked white rice
• 
  
• Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.Combine white vinegar, rice vinegar, 1 tablespoon soy sauce,  chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.Mix cornstarch with cold water in a small bowl.Heat oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutesStir in the vegetable; cook for 2-3 more minutes. Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat. Season with salt and pepper if needed. Stir in green onion tops. Serve over white rice.